Comparison of biological and immunogenic properties of some vegetable viruses after their preservation by different methods.

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F00%3A00000009" target="_blank" >RIV/00027006:_____/00:00000009 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Comparison of biological and immunogenic properties of some vegetable viruses after their preservation by different methods.

Original language description

Preservation of five vegetable virus (celery mosaic virus, lettuce mosaic virus, cucumber mosaic virus, turnip mosaic virus and turnip yellow mosaic virusú was carried out by three different methods - freezing of virus infected tissue, dehydration od infected leaves under CaCl2 and lyophilisation of partially purified leaf sap in sealed ampules. For virus reactivation indicator plants were used. For a short-term preservation freezing came right because of minimu decrease of infectivity. For a long-term conservation, dehydration of laeves was useful; both the infectivity and absorbance values were only moderately decreased. On the aother hand, lyophilisation resulted in considerable infectivity decrease.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GF - Diseases, pests, weeds and plant protection

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2000

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Horticultural Science

ISSN

0862-867X

e-ISSN

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Volume of the periodical

27

Issue of the periodical within the volume

1

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

7

Pages from-to

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UT code for WoS article

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EID of the result in the Scopus database

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